Appears in Cook's Country December/January 2013
Our White Fruitcake is citrusy, vibrant, and light—plus it doesn’t require months of advance planning for the traditional brandy soak.
WHY THIS RECIPE WORKS
Nowadays, fruitcake gets a bad rap, but we wanted a version that was light, flavorful, and full of tender fruit. A quick maceration with warmed orange juice softens and flavors store-bought glacéed fruit. A few pulses in the food processor ...